We are so excited for the launch of our new flavors. This recipe is a perfect match using one of our two new flavors - Ginger Turmeric Lemon! Available to order NOW!

Ingredients:

2 tablespoon avocado oil
1 small onion, diced
3 stalks of celery, diced
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 head of cauliflower chopped
2 pounds boneless, skinless chicken breast
5 cups HALE Bone Broth
1 teaspoon fresh chopped thyme (or 1/2 tsp dried)
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 bay leaf
2 teaspoons turmeric
1 cup coconut cream
1 bag of spinach
2 tablespoons lemon juice (about 1 lemon)

Instructions:

Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once the butter is melted, add the chicken. Cook for 3-5 minutes per side until browned, then remove from the pan and set aside.


Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and sauté for about 1 minute, until fragrant.


Return the chicken to the pot along with the cauliflower, then stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric.


Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.


Pull the chicken from the pot and shred with two forks. Add the chicken back to the pot then stir in the coconut milk and spinach. Cook for 1 min until spinach is wilted.


Add the lemon juice and salt and pepper to taste